Caribbean Chicken

1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
2 c. pineapple tidbits, drained, 1/4 c. juice reserved
1 c. chopped green pepper
1 c. water
1 tbsp. cornstarch
2 tbsp. cider vinegar
2 tbsp. brown sugar
1/8 tsp. garlic powder
1/8 tsp. dried ginger
1 med. banana, diced
1/4 c. slivered almonds
1 c. uncooked brown rice

In a large saucepan, cook rice according to package directions.

In a large skillet sprayed with cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper. In a small bowl combine reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often. Fold in banana and almonds. Heat through. Prepare brown rice according to package directions. Serve chicken over cooked brown rice. Makes 6 servings.

NUTRITION INFO (per serving)
Calories: 323.0
Fat: 11.2 g
Carbohydrates: 34.9 g
Protein: 21.3 g